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> Food Guide > Beef Round Roast
BEEF ROUND ROAST
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Round roasts are lean cuts of meat, and are an excellent choice for those seeking pleasing meals with a lower fat content.  Round roasts are cut from the hindquarters, a heavily-exercised part of the animal. That makes them tougher than loin roasts yet, because of the configuration of the muscles, more tender than chuck. Roasts cut from the top of the round are tender enough to be roasted, while those from the bottom should be braised. Either way, round roasts are lean cuts of meat, and are an excellent choice for those seeking pleasing meals with a lower fat content. VarietiesRound Tip Roast The round tip roast, which may be sold as a trimmed tip roast or ball tip roast, is the most tender of the round roasts. Top Round Roast Top round is another of the more tender round roasts and is also the leanest. Rump Roast This roast is cut from the bottom of the round; the bone is then removed and the meat rolled and tied. If the bone is left in, it is known as a standing rump roast. Premium or choice grades of rump roast can be roasted but select rump roast is best when braised, and makes a flavorful pot roast. Beef Eye of Round Roast One of the less-tender round roasts, the eye of round should be cooked with moist heat. Pikes Peak Roast Also called heel of round, the Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but cooks up into a pot roast with excellent flavor. Preparation, uses, and tipsRound tip roast, top round, and premium or choice rump roasts can all be roasted. Pikes Peak roast, eye of round roast, or select rump roast should be braised to break down the connective tissue they contain. To roast, insert a meat thermometer into the center of the meat (or use an instant-read thermometer). Place the roast on a roasting pan, fat side up, in a 325°F (163°C) oven. Roast 1 3/4 to 3 3/4 hours, depending on the size of the roast and the degree of doneness you prefer. To achieve the level of doneness you want, cook until the meat is 5 to 10 degrees below the desired temperature. The temperature for medium rare is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When it is done, remove the roast and let it stand 15 to 20 minutes. The roast will continue cooking as it stands. To braise, heat oil in a heavy pan over the stovetop. Brown round roast on all sides. Lower heat and add cooking liquid and seasonings if desired. Cover, bring the liquid to a simmer, and cook over low heat on the stovetop or in the oven. Cook until the roast is fork-tender, 2 to 4 hours, depending on the size of the roast. Nutritional HighlightsBeef round tip roast (fat trimmed to 1/4 inch
[0.6cm], roasted), 3oz. (85g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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